How do you make the Japanese-style noodles and rice like the chefs do at hibachi steak houses?

Japanese Soba Noodles Recipe



Light and pleasant, soba noodles are a refreshing dish to eat.



10 ounces soba noodles (buckwheat noodles)

3 cups dashi

3/4 cup dark soy sauce

1/3 cup mirin

2 teaspoons sugar

2 ounces dried bonito flakes, tied in cheesecloth

3 sheets toasted nori

1-2 tablespoon grated fresh ginger

1-2 tablespoon grated horseradish

1/2 cup finely chopped green onions

1/2 cup finely grated daikon radishes



4-6 servings



Bring pan of salted water to a boil; add soba noodles; cook 5 minutes. Add some cold water, then bring to a boil again, then cook until tender.



Drain noodles and rinse in cold water. Arrange noodles on serving plates. Bring dashi, soy sauce, mirin, and sugar to a boil and cook for 2 minutes. Add bonito flake bundle and remove from heat; allow to steep for 20 minutes, then remove.

Cool sauce by placing pan in ice.



Cut toasted nori sheets into thin narrow strips and sprinkle over noodles. Serve noodles with mounds of ginger or horseradish, green onion, daikon, and individual bowls of sauce.



To serve, mix in either ginger or horseradish, in addition to green onions, daikon into the noodles at the table, then dip noodles into the sauce.

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Sesame Udon Noodles Recipe



This is a quick and delicious side-dish to serve with your Asian themed meal. Or, add chicken, pork, shrimp, etc. to make it a meal in itself.



2 garlic cloves, minced

1 tablespoon fresh gingerroot, minced

1/4 cup low sodium soy sauce

3 tablespoons rice vinegar

1/4 cup peanut oil

3 tablespoons sesame oil

1 dash hot pepper sauce

1/2 green bell pepper, julienned

1/2 red bell pepper, julienned

1/2 yellow bell pepper, julienned

4 green onions, sliced diagonally

2 cups snap peas, sliced diagonally

2 tablespoons sesame seeds, lightly toasted

2 (8 ounce) packages fresh udon noodles



4 servings



In a jar with a tight fitting lid, combine the garlic, ginger, soy sauce, rice vinegar, peanut oil, sesame oil and hot pepper sauce. Close the lid, and shake vigoroulsy to blend. Set aside to let the flavors blend.



Bring a large pot of water to a boil. Add udon noodles, and cook until tender, about 3 minutes. Drain, and place in a serving bowl.

In a microwave-safe bowl, combine the peppers with green onions and peas. Heat in the microwave until warm, but still crisp.



Add to the noodles in the bowl, and pour dressing over all.

Toss to coat, then sprinkle with sesame seeds.

Toasting sesame seeds: Toast sesame seeds in a dry skillet over medium heat. Shake pan or stir occasionally until lightly browned and fragrant, about 3 minutes.



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Benihana's Japanese Fried Rice Recipe



4 cups cooked rice or 1 cup uncooked rice

1 cup frozen peas, thawed

2 tablespoons carrots, finely diced

2 eggs, beaten

1/2 cup onions, diced

1 1/2 tablespoons butter

2 tablespoons soy sauce

salt

pepper



4 servings



Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes).



Pour rice into a large bowl to let it cool in the refrigerator.

Scramble the eggs in a small pan over medium heat.

Separate the scrambled chunks of egg into small pea-size bits while cooking.



When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl.

Carefully toss all of the ingredients together.

Melt butter in a large frying pan over medium/high heat.

When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper. Cook rice for 6-8 minutes over heat, stirring often.How do you make the Japanese-style noodles and rice like the chefs do at hibachi steak houses?
To make the best Japanese-style rice, you need the right short-grain rice like "Calrose". You cannot use Chinese, long grain, converted, Jasmine, basmati or other. Better yet get real Japanese sushi rice, hard to find and expensive.How do you make the Japanese-style noodles and rice like the chefs do at hibachi steak houses?
I don't kno ask the chefs.